Tartar Sauce I Recipe - Cooking Index
1 | Egg | |
1 tablespoon | 15ml | Minced garlic |
2 tablespoons | 30ml | Fresh lemon juice |
1 tablespoon | 15ml | Chopped parsley |
2 tablespoons | 30ml | Minced onions |
2 tablespoons | 30ml | Pickle relish |
1 tablespoon | 15ml | Dijon mustard |
1 cup | 237ml | Vegetable oil |
Salt - to taste | ||
Freshly-ground black pepper - to taste |
Put the egg, garlic, lemon juice, parsley, onions, relish and mustard in a food processor and puree for 15 seconds. With the processor running, pour the oil through the feed tube in a steady stream, the mixture should be thick. Season with salt and pepper.
Remove from the processor, cover and let sit for 1 hour in the refrigerator before using. Best if used within 24 hours.
This recipe yields 1 1/3 cups.
Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1C03)
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